David's Recipe for Cranberry Sauce from Dried Sweetened Cranberries
I needed a recipe for cranberry sauce based on ingredients whose kashrus I trust, and which are available. In any case, for some reason recipes using dried sweetened cranberries seem hard to come by on the Net.
Condiment or Side Dish, Very American
- 2 250-gram bags dried sweetened cranberries
- 1 quart store-boughten cranberry juice, cranberry juice "cocktail", or whatever, divided
- 1 14-gram envelope granular unflavored gelatin
- 1 soup spoon bland oil, if needed for oiling your mold
- Slowly sprinkle the gelatin into 1/4 quart of the cranberry juice. Set aside, stirring occasionally.
- Bring the remaining 3/4 quart of the cranberry juice to a boil.
- Stir in the cranberries. Simmer for 5 minutes. Meanwhile, oil your mold if you're using one, and if oiling is necessary.
- Stir the cranberry-juice/gelatin mixture thoroughly into the cranberry-juice/cranberries mixture.
- Simmer for 3 minutes, stirring occasionally.
- Pour the cranberry mixture into the mold or serving bowl.
- Refrigerate overnight; don't try to skimp on the time.
- Don't try to keep the cranberry sauce at room temperature for a long time, especially if unmolded. It will melt. If you have to try, you might try chilling both the sauce and the dishes with ice while they are on the table, as is sometimes done with shrimp or butter.